Lentil Stew With Braised Greens

Get more greens in your next meal with this hearty stew from Chef Allen Campbell.

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Gluten FreeLow SugarNut FreeSoy Free

All of our recipes are oil free and vegan.

What You'll Need

2 ½ cups
French/green lentils, soaked overnight

2 ½ quarts
vegetable stock (or water)

1 cup
diced white onion

1 cup
diced carrots

1 cup
diced celery

1 cup
diced fennel

10
cloves minced garlic

3 Tbsp
fresh chopped thyme

3 Tbsp
fresh chopped rosemary

3 Tbsp
ground turmeric

3 cups
kale, sliced thin

1 ½ cups
swiss chard, sliced thin

1 ½ cups
dandelion greens, sliced thin (optional)

1 tsp
cardamom

1 tsp
cumin

1 tsp
coriander

Sea salt (optional) and fresh black pepper

How to Make It

1 In a 2-gallon pot over medium-high heat add lentils, stock, onions, carrots, celery, fennel and garlic and begin to simmer for 35-40 minutes until lentils are tender. Add more liquid if needed to finish cooking lentils.

2 Remove half of the soup and blend until smooth. Pour the puree back into the soup and turn heat to low just while folding in remaining ingredients. Remove from heat and allow greens to wilt into the soup.

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